Wild Sea Bass with Porcini and Truffle Sauce

Summertime is the best time for cooking in my opinion because of all the varieties of ingredients that become available. Porcinis are the prized mushroom of Italy other than the truffle and they are used in everything. I had the luxury of having both for this recipe which might be overkill but still delicious. Here is the recipe for sea bass with porcini and truffles I hope you enjoy it!

Recipe Ingredients

4 5 oz pieces of sea bass

8 oz of porcinis quartered

2 tbsp of butter and olive oil

1 cup of yellow wax beans and haricot vert blanched

1 tsp of minced garlic

Truffle sauce

1 black truffle

1 1/2 cup really good chicken broth

2 tbsp of butter

salt

Recipe Instructions

For the truffle sauce,

Place truffle, hot chicken stock and a pinch of salt into the vitamix. Puree for 2-3 minutes and then add the butter. Adjust the seasoning, set aside for

For the porcini,

Quarter them lengthwise and place in a saute pan on medium heat with 2 tbsp of oil and 1 tbsp  of butter.  Saute for 10 minutes on medium heat and allow the mushrooms to brown and become tender. Season with salt and pepper and keep warm.

For the beans,

Simply blanch the beans in boiling salted water for 3 minutes. Then strain out and place in a saute pan with garlic and olive oil. Cook for 2 minutes, season with salt and pepper and keep warm.

To Finish,

In a saute pan on medium high heat add oil.  Season bass with salt on both sides and place fillet side down in the pan.  Cook for 5 minutes on that side.  Then flip over for 1 minute and then remove from the pan. Place the beans on the plate and then add a few slices of porcini on top. Add the fish to the plate and ladle over a generous amount of truffle sauce. Serve and enjoy!